Chicken “Under a Brick” | Jamie Oliver | #AD


Hey guys, hope you’re well. I’m gonna show
you how to make the most incredible grilled chicken ever! I’m going to show you how
to grill using my incredible Tefal griddle pan/ Great for meat, fish or vegetables
and it’s an absolute game changer. First up here’s the chicken. So all I’m going
to do is drizzle with a little olive oil. I’ve preheated this griddle pan for
about five minutes, the lid and the pan. So we’re going to go skin side down in
the pan. This technique is called al mattone which means under the mallet,
under the brick. So this is heavy and it’s hot and it’s griddled. So we can
take this off, screaming hot and we can place it down so it’s gonna be cooking
from both sides. It’s going to cook at twice the speed, the weight will make you
get more surface area. Which is more crispy bits and a better bar mark, but
also because it’s pushing the moisture into the middle of the meat it’s gonna
be more juicy, more delicious. So while this is cooking I’m gonna do a reverse
marinade. I’ve got some things that I love, mint, parsley, chilli and some garlic.
This is a really rustic fragrant marinade. The chicken, you know it’s
cooking in the grill from both sides. So it’s always good to check it. Come on! You
know that makes sense. Look at it. I love cooking like this. This is a next level.
And look, this pan I love. It’s an absolute mainstay in my kitchen. I use
it all the time. You do the best toasted sandwiches ever, meat, fish and vegetables.
So once you’ve finally choped the herbs, get yourself a nice big bowl, add some good
extra virgin olive oil, white or red wine vinegar, salt and pepper.
In with the herbs and a teaspoon of fennel seeds. And if you want to use
spring onions or a little red onion just finely chop it. So let’s mix up the herbs.
Now the chicken will rest in this marinade. Look at the juices.
Just put the juices over the chicken, what’s really nice now is a two-way
thing right, the chicken will relax and the juice will come out, at the same time
your dressing will be sucked in. Look at the flavours guys. I went around Italy for
a couple of years just learning from Nonna’s and this method of cooking al mattone under the brick is fantastic. Let’s have
a little taste up. Come on. You get the smokiness and the chariness from the chargrill,
but it’s really kissed with that amazing dressing. If you like that grill
just click the link and it will just show you the range and you can create
beautiful, beautiful simple dishes like this.
Take care.

82 thoughts on “Chicken “Under a Brick” | Jamie Oliver | #AD

  1. 6 views ohhh MYYY GOODDDD I MADEEE IT I LOVE YOU JAMIE I LEARNED A LTO FROM YOU AND GENNARO I GAINED INSPIRATION YOU ARE AWESOME !!!!!!!!!!!!!!!!!!!!!!!!!!!

  2. Am I the only one thinking that that marinade with some couscous, bulgur or pasta would make one hell of a sidedish at a BBQ???

  3. Humanity keeps evolving and giving other kinds basic rights. People shall be kind to every animal as they are kind to us. A time will come when humans would see the death of an animal as they see the death of man

  4. OMG 😍😍 dude that's such a good idea, definitely gonna try it. Hopefully mine also stick when I check it, oi oi , skills 😉😉

  5. Least im not the only one who can't find the pan….
    So Tefal or Jamie are you going to answer the question…
    Where can we purchase this pan or is it the usual BS

  6. Great to see you finally make a non-veg food video Jamie. Watching do many veg food videos was getting kinda boring and monotonous. 🙂

  7. He made a George Foreman grill you don't have to plug in? Cause that is exactly what I remember chicken looking like, but now you get the added bonus of cleaning a cast iron pan and lid.

  8. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍🌷🌷🌷🌷🌷♥️🇬🇷🇬🇷🇬🇷🇬🇷

Leave a Reply

Your email address will not be published. Required fields are marked *